With Cinco de Mayo coming and spring and warm weather starting to get into full swing, it seems like there’s a reason for everyone to celebrate right now. However, it can be hard to get into the spirit of a holiday that heavily features Mexican food when you’re Paleo — it seems like almost everything is a no-no! Here’s where Paleo Baked Fish Tacos come in!
If you’ve been following the Paleo diet long enough, you know that there are always healthier options that still taste amazing. Fish tacos are one of my favorite things to eat in warmer weather, and with a few tweaks here and there, they can easily be made Paleo. And yummy enough that you won’t miss all the carbs and dairy!
- 1 lb. mild white fish (I used Tilapia)
- 1/4 tsp. each: cumin, chili powder, Old Bay, garlic salt
- 3-4 tbsp. fish topper (I used a green chili sauce, but you can use salsa, guacamole or anything else!)
- Your favorite Paleo wrap/tortilla (You can try Paleo Tortillas or Paleo Wraps)
- Fresh lime wedges
- Slaw mix
- Or add your own! If you need a sauce, try my Paleo Avocado Salad Dressing from my Blackened Tilapia Salad recipe — the flavors go amazingly well with this flavor profile and the dressing is thick enough to work as a taco sauce here.
- Preheat the oven to 400°F and line a baking pan with aluminum foil. Place your fish fillets on the tin foil.
- Combine cumin, chili powder, Old Bay and garlic salt in a small bowl and mix. Add your “fish topper” in a thin layer on top of the fish fillets, using the back of a spoon to distribute evenly. Sprinkle the spice mix evenly over the top of the fish.
- Cook fish for 10-15 minutes — you will know it is done when it becomes an opaque white and flakes easily with a fork.
- Assemble your tacos! Use any combination of your favorite ingredients mixed with gently flaked pieces of fish. If you’re serving a large group, try assembling a “taco bar” with lots of options for toppings that your guests can assemble themselves